Casey Barber is a freelance food writer and photographer, editor of the online magazine Good. Food. Stories. (goodfoodstories. com), and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Though she'll always be a Pittsburgher at heart, Casey lives in northern New Jersey with her husband, two cats, and a freezer full of kielbasa, sour cherries . . . and pierogies. Learn more about Casey at caseybarber.com.
I must say these pierogies are a great option to have available at
your holiday festivities.--Kristina Gill "Design Sponge" (7/3/2015
What we loved: The overall creativity and variety that Pierogi Love delivers to dumpling lovers. Greek Lamb, Santa Fe-rogies, Maple Breakfast Sausage, and even Cheesy Pretzel Pierogies. We could have a different pierogi every week for over a year! There are no shortages of sweet variations either. We are eager to try Sour Cherry, Nutella with Bananas Foster Sauce, Fried Apple Pie-rogies, and Pineapple-Coconut Pierogies. We are excited when a cookbook brings us wonderful choices and unusual twists on classic recipes.--Jenny Hartin "Tastebook" (7/13/2015 12:00:00 AM)
What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes - it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun! --Stefani Pollack "Cupcake Project" (7/27/2015 12:00:00 AM)